How to make wild boar stew more tender?

To make your wild boar stew more tender, simmer it for a long time, covered and at a very gentle simmer: generally count on 3 to 4 hours for pieces of 3 to 4 cm. A strong boil contracts the meat and dries it out; if it remains firm, extend the cooking in increments of 30 minutes, with a little liquid if the sauce reduces too much.

If possible, choose shoulder, neck or leg, and cut the meat into even pieces. A marinade of 12 to 24 hours in red wine, with herbs, mainly adds flavor: don't count on it to tenderize the meat to the core. Drain and dry the pieces before browning them, then add the strained marinade or broth for cooking. The meat is ready when a fork slides in easily and the fibers come apart without force. If you use a pressure cooker, follow your model's instructions: the time will be significantly shorter, but varies according to the size of the pieces and the quantity.